WHAT YOU’LL NEED
1 cup chunky peanut butter
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
2 tsp vanilla
1/3 cup honey
1.5 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
2/3 cup salted pretzels, crushed into 1/2 inch pieces or smaller
1 tsp flaky salt for finishing, if desired *optional*
WHAT YOU’LL DO
Cream together the butter, peanut butter, and sugars until fluffy with a stand or hand mixer. Add in the eggs, beat again. Add the vanilla. In a separate bowl wisk the flour with the baking soda and powder. Add the dry to the wet and mix to combine.
Gently stir in the pretzels, trying to keep the crushed pieces in tact and then stir in the honey, not until its completely encorporated, but so there are thin but visible ribbons of honey throughout the dough. Place in refrigerator for 30 mins to an hour.
Preheat your oven to 375 degrees Fahrenheit/ 190 degrees celsius.
Use an ice cream or cookie scoop to measure out balls of cookie dough or roll in balls about 1.5 inches in diameter. Place on a cookie sheet lined with parchment, at least 2 inches apart from one another. Smash balls down slightly with the back of a flat spatula, or make the classic criss cross with the back of a sugar-dipped fork if desired. Optionally, sprinkle with additional sea salt.
Bake for 11-12 minutes* or until puffy but beginning to crack, and golden brown, especially around the edges.
*This number can vary from oven to oven, but thankfully most people seem to know their own ovens and if they run hotter or cooler than others. I’m afraid with my little oven I have to bake things longer than I know they should need and most of you will require. My guess would be in a normal, full size oven, these cookies will take 11-12 minutes, but in mine they sadly took 15 to16 mins because my mini oven is basically powered by a light bulb and prayers. But I don’t recommend that long for you because I don’t want you to overbake these! Everyone knows cookies are better with a slightly underdone interior.
These keep well in an airtight container for 2-3 days. Makes 20-24 cookies, depending on how much dough you eat.